1¹⁄₂ tbsp olive oil

¹⁄₂ cup chopped fresh spinach

5 slices cooked bacon, chopped

5 large eggs

¹⁄₂ cup liquid egg whites

¹⁄₂ cup whole milk ricotta cheese

¹⁄₄ tsp ground mustard

¹⁄₂ tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

1 medium tomato, cut into 6 slices

¹⁄₂ cup shredded cheddar cheese

1 Brush a 6 x 3-inch (15.25 x 7.5cm) round soufflé pan with the olive oil. Layer the spinach on the bottom of the pan, followed by the bacon. Set aside.

2 In a large bowl, combine the eggs, egg whites, ricotta cheese, ground mustard, sea salt, and black pepper. Whisk until well blended and no lumps remain.

3 Pour the egg mixture over the spinach and bacon. Arrange the tomato slices on top of the egg mixture. Tightly cover the pan with a sheet of aluminum foil.

4 Place the steam rack in the inner pot and add 2 cups water to the bottom of the pot. Lower the covered pan onto the steam rack.

5 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 22 minutes.

6 While the frittata is cooking, preheat the oven broiler to 450°F (232°C).

7 When the cook time for the fritatta is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

8 Open the lid, carefully grasp the steam rack handles, and lift the rack and pan out of the pot. Remove and discard the foil and sprinkle the cheddar over top of the frittata.

9 Place the frittata in the oven and broil for 2–4 minutes, or until the cheese is browned.

10 Remove the frittata from the oven and transfer to a serving platter. Cut into 8 equal-sized wedges. Serve hot.

tip If using a springform pan, make sure to cover the underside of the pan with a sheet of aluminum foil to prevent leakage.

Bacon Spinach Tomato Frittata